Entree: Italy – Lazio / Rome – Pasta alla Gricia (Classic Roman pasta tossed with guanciale, Pecorino Romano, and black pepper)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 12 oz (340 g) spaghetti or rigatoni
- 6 oz (170 g) guanciale, cut into 1/4-inch (6 mm) strips
- 1 cup (100 g) finely grated Pecorino Romano
- 2 tsp (4 g) freshly cracked black pepper, plus extra for finishing
- 1/2 cup (120 ml) reserved pasta cooking water
- Kosher salt for the pasta water

Instructions

1. Bring a large pot of water to a rolling boil, salt it generously, and cook the pasta until just shy of al dente according to package directions.
2. While the pasta cooks, place the guanciale in a cold skillet and warm over medium heat. Cook slowly until the fat renders and the pieces are crisp and golden, about 8–10 minutes; remove from heat.
3. Reserve 1/2 cup (120 ml) of pasta cooking water, then drain the pasta.
4. Return the skillet with the guanciale and most of its fat to low heat. Add the drained pasta and toss to coat thoroughly.
5. Remove the pan from heat and add the grated Pecorino Romano and the freshly cracked black pepper. Toss vigorously, adding reserved pasta water a few tablespoons at a time to create a silky coating that clings to the pasta.
6. Taste and adjust seasoning; serve immediately with extra Pecorino and cracked black pepper on top.